Glazed Whole Roasted carrots

I just love roasting vegetables, whether Brussels sprouts, carrots, parsnips, peppers, eggplant, okra, you name it, I’ll bake it.  A far cry from dull, boring boiled or steamed vegetables, these carrots take it up a notch further.  It’s simple, yet so flavorful.  The tangy taste of balsamic vinegar, the sweetness of the honey, really makes your mouth pop.  I was looking for carrots with the green tops, but couldn’t find it in the market that particular day, so I settled for these multi-colored carrots, the second best in my opinion.  When selecting carrots to be roasted, try to find the slim variety, as the chunky sort won’t roast as well, besides they look more elegant and adds to a nice presentation.

IMG_7459Here they are all roasted in the oven.

IMG_7461

IMG_7467The complete meal.  Baked fish with tartar sauce, glazed roasted carrots and stir-fry cabbage.  Now for the simple recipe.

Glazed Whole Roasted Carrots

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 bunch of carrots (preferably with the green tops on if you can find them)
  • 1 tablespoon Extra Virgin Olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • a sprig or two of fresh thyme
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • fresh parsley

Method

  1. Scrub the carrots well.
  2. Drizzle olive oil, kosher salt and black pepper.
  3. Pre-heat the oven to 425 degrees and bake for 20 minutes.
  4. Prepare the glaze by mixing the balsamic vinegar and honey
  5. Remove the carrots from the oven after 20 minutes and pour on the glaze.
  6. Mix well and put the tray back in the oven for another 10 minutes or so.  Toss it around about half way through.
  7. Discard the thyme sprigs and serve with chopped fresh parsley.

IMG_7468A light, summer meal enjoyed on the patio.

 

31 comments

    1. Thanks Elaine. Love any roasted veggie actually. Is there a certain brand of pomegranate molasses that you use in England? I’m thinking of perhaps getting myself a small jar from there, it might be something different to what we get over here. I know you use that frequently in your salads and such.

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      1. A typical make you find is Cortas, but really it’s whatever make is available. There are a few pomegranate molasses based ready made up dressings out there too though, so I’d check the label to ensure it is 100% pomegranate molasses 🙂

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    1. Thanks Julie. The balsamic gives it a nice caramelization. I better be feeling better, we fly across the pond this afternoon :). Enjoy your summer, I’ll be absent from the blogging scene for a bit, but I’m hoping to log in from time to time to read my favorite blogs 🙂

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      1. Welcome home, Loretta. You must be so tired. Seeing your beautiful pictures, it looks like you had a fabulous trip! Looking forward to catching up with you and seeing more of your gorgeous pics!

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    1. Thank you Karen, so sorry for the tardiness, we were out of the country for 3 weeks, and I’m just now getting back to blogging and catching up on everyone’s blog. Thanks as always for visiting 🙂

      Liked by 1 person

  1. Love your simple, yet flavorful, preparation of these gorgeous carrots, Loretta! I wish rainbow carrots were available year round… I don’t know if they really taste better than the traditional orange carrots or if it’s the “eating with my eyes” at work, but I absolutely love them.

    Liked by 1 person

    1. You’re absolutely right Nancy, I’m not sure if these carrots taste any different than the regular ones. Please excuse my tardiness for responding, I’ve been out of the blogging scene for a bit, as we were out of the country for a while. Back now and hoping to catch up on everyone’s blog, and also get myself blogging again xo

      Liked by 1 person

  2. This looks like such a delicious meal, Loretta! I wish I could have sat down with you on your patio and tasted everything. The carrots sound incredible. To me, roasted vegetables are almost like candy. I have a hard time not eating the whole pan. The fact that the carrots are such pretty colors would make them even harder to resist, but thankfully they are way better for you than candy! 🙂 I love the addition of honey on them. Saving your recipe!

    Liked by 1 person

    1. Thanks Shari, you’ve described it all so beautifully. Would loved to have shared the meal with you on the patio. Apologies for not responding sooner, we’ve practically been out of the country for most of July. Now back to catching up on everyone’s blog and getting inspired myself. As always, always appreciate your visit and thoughtful comments. xo

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